This recipe puts an amazing twist on regular old guacamole; Grilled Guacamole adds a whole new flavor. I know you are going to love it! It’s so easy to make and adds extra flavor to your guac. It’s perfect for game day or any day!
What do you need to make Grilled guacamole?
You need the basic guacamole ingredients and keep them ripe and fresh for the best guacamole.
- Jalapeno peppers
- Green onions
- Garlic salt
- Ancho chili powder
- Chili powder
- Kosher salt
HOW TO PREPARE Grilled Guacamole
Preheat your grill to medium-high heat, 375 – 400 degrees F. Cut the avocados in half and remove the pit. Slice the tomatoes and jalapenos in half. Remove as much of the ribs and seeds from the jalapeno as you like. Remember, the more ribs and seeds you leave in, the spicer your guacamole will taste. Cut the limes in half.
Once your grill is preheated, place the avocado halves, tomatoes, jalapenos, and lime halves flesh side down. Place the green onions on the grill whole.
Keep everything on the grill until they have nice grill marks. You will have to remove the green onions first, so they don’t overcook. The jalapenos and the avocados will take the longest to grill.
Allow all the ingredients to cool until you can safely handle them with your bare hands. Peel and dice the grilled avocado and place them in a large bowl. Dice the tomatoes, fine dice the jalapenos, and add them to the bowl. Chop the green onions and add the juice of the lime to the bowl as well. I like to coarsely dice the ingredients except for the jalapeno; it makes for nice chunky guacamole.
Next, add the garlic salt, ancho chili powder, and chili powder to the bowl. You want to gently stir all the ingredients together. Be careful not to crush the larger pieces of tomato or avocado when you are mixing.
Taste the guacamole and adjust the seasoning as needed. Cover and place in the refrigerator to cool completely.
Serving Grilled guacamole
Serve the grilled guacamole with your favorite tortilla chip, corn chips, or crackers. I think this grilled guac is better tasting than most restaurant guacamole.
The key to great guacamole is fresh ingredients. Make sure that all your produce is as fresh as you can find; it makes a big difference.
Try to find avocados that are ripe but not overripe. To tell if an avocado is ready to eat, break the nub of the stem off. If it is a nice green color, the avocado is ripe and ready to eat. If it is yellow, it is not quite ripe yet, and if it is a dark green or black, it is overripe.
Great guacamole like this goes well as a side with chicken or shrimp tacos, burritos, enchiladas, or even this BBQ tortilla hot dog casserole; the kids loved this one!. The lightly charred, smoky flavor of this guacamole adds a dimension of flavor you usually don’t get in regular guacamole. I hope you like it as much as we do!
Pin it HERE!!
Pin it HERE!!
- 5 Ripe avocados (4 large or 5 medium)
- 2 Large ripe tomatoes
- 2 Jalapeno peppers (or more to taste)
- 4 Green onions
- 1 Lime
- 1 tsp Garlic salt
- ½ tsp Ancho chili powder
- 1 tsp Chili powder
- Kosher salt to taste
- Preheat your grill to medium-high 375 - 400 degrees F.
- Cut the avocados in half and remove the pits.
- Slice the tomatoes and jalapenos in half. Remove as much of the seeds and ribs from the jalapenos as you like (leave them in if you prefer it a little spicier).
- Cut the lime in half.
- Once the grill is preheated, place everything on the grill. Put the avocados, tomatoes, jalapenos, and limes flesh side down. Place the green onions on the grill whole.
- Grill for 10 – 15 minutes until you have nice grill marks. Turn the jalapenos over halfway to grill the skins. I found that I left the jalapenos and avocados on the grill the longest, the green onion I took off first, and the tomatoes shortly after the green onions.
- Allow all the ingredients to cool until you can handle them with your bare hands.
- Peel and large dice the avocados and place them in a large bowl.
- Dice the tomatoes into larger pieces, fine dice the jalapenos, and add them to the bowl.
- Slice the green onion and juice the lime. Add the green onions and lime juice to the bowl as well.
- Add the garlic salt, ancho chili powder, and chili powder to the bowl and gently stir to combine all the ingredients.
- Season with additional Kosher salt to taste if needed.
- Refrigerate to completely cool. Serve with your favorite tortilla chips or crackers.
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Amount Per Serving: Calories: 217Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 264mgCarbohydrates: 15gFiber: 10gSugar: 3gProtein: 3g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.